Well it happened, I became intolerant to Rice HAHAHA :)
Toasted Millet Pilaf
Gluten Free, Dairy Free, Soy Free, Nightshade Free, Rice Free
1/2 red onion, diced
1 cup sliced wild mushrooms
1 cup organic millet
2 tb almond slivers
2 tb minced parsley
1 clover fresh garlic, minced
4 cups organic chicken stock
olive oil for sauteeing
kosher or sea salt to taste
In a dry 8" fry pan, pour millet, and put on medium heat. Shake millet around to
toast evenly and keep from burning, for about 5-10 minutes, until you get a nice
fragrance and the millet is slightly toasted. Set on cool burner.
In a small pan (with lid) pour in a little olive oil, heat on medium, and add red onions and mushrooms when hot. Cook for 10 minutes. Add parsley, stir around, add garlic, stir around. Then add stock, heat to boil and add almond slivers and toasted millet.
Check seasoning and add salt if necessary.
Cover and cook 40 minutes.
Serves 4.
Enjoy!:)
lovelove
2 comments:
How annoying! This recipe looks good. Very comforting. So what are you baking with these days? I don't remember if you use sorghum flour in any of your recipes, but I LOVE it! I usually use Carol Fenster's Sorghum mix, which is 2/3 c sorghum flour, 2/3 c cornstarch, and 1/2 c tapioca flour. It's much better than rice, IMO :)
I have been using brown rice flour for everything! And it turns out I LOVE Sorghum flour it blows brown rice flour out of the water! ;) hehehe so all recipes in the future will be Sorghum based! :)
I need to find a new source for Coconut Flour though I got cross contaminated by Bob's...
Great to see ya Steph!
:)
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